To begin with, what is wine decanting?
In simple terms, it is the transfer of wine from its bottle to another receptacle – the decanter – which most commonly consists of glass, not only because transparent containers look shiny and beautiful, but also the inert nature of glass prevents interaction with the wine. Firstly preparation. An ideal tasting location will have good lighting and minimal odour to help you taste without being influenced by other factors. Find yourself a decent glass with a large, rounded bowl that you can swirl your wine comfortably in.
The cellaring of quality red wines often leads to the formation of deposits at the bottom of wine bottles. Although this sediment is perfectly harmless, most drinkers do not fancy tasting solids in their glasses – mind you, these particles do taste bitter. Decanting becomes essential to separate these deposits from wine. Decanting an old wine is quite challenging for beginners – you need to do it slowly with finesse, but at the same time, in one smooth motion so as not to disturb the sediment. Over-exposure of matured wine with air does not help opening it up and only risks oxidation.
Decanting old wine
1. Prior to pouring keep the bottle as still as possible so any sediment is not agitated.
2. Be careful when removing the cork as they can deteriorate over time.
3. Hold the bottle in front of a light while you gently pour the wine into the decanter until you see solid particles and sediment near the neck, that's when it's time to stop pouring.
Decanting younger wine
In a younger wine, solid particles are generally uncommon. In this case, decanting is applied solely to 'open up' the wine. This process is known as aeration, whereby the wine is poured into the decanter and swirled around to allow maximum contact with air. Decanting becomes almost like a cheating step towards fast wine ageing! The interaction of oxygen gives the wine the ability to develop quickly and come to life with more complex and attractive aromas and flavours. Note that you do not need to pour super slowly like when decanting old wines, as sediment is not a problem. Pour the wine into decanter directly and allows it to sit for twenty minutes or more. So don't be lazy and think opening a bottle of wine hours before drinking is decent enough for 'airing' your wine! The surface area of bottled wine in contact with oxygen is so little that any effects are hardly noticeable. Additionally, you may also come across young wines with deposits in the bottle, which are not unusual as many producers now bottle their good wines unfiltered. If this happens, decant them exactly the same way as the old wines, but allow some extra time for opening up.
